A scrumptious twist on honey butter, this Pecan Praline Butter is laced with cinnamon and vanilla and studded with toasted pecans, making it the perfect spread for dinner rolls, pancakes, waffles, sweet potatoes, and more!
Stop the presses, y’all. Today I’m sharing one of those recipes that’s so easy I almost feel bad calling it a recipe. But, despite its effortless simplicity, it’s one of the best darn things you’ll put in your mouth this holiday season.’
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Pecan Praline Butter requires just six ingredients: butter, honey, toasted pecans, cinnamon, vanilla, and salt. But those basic ingredients magically transform into something that tastes like — wait for it — buttered pecan ice cream. Seriously. But since we’re talking about a flavored butter here, it’s socially acceptable to eat it for breakfast!
May I present to you exhibit A, my family’s beloved Whole Wheat Pumpkin Spice Waffles. Cinnamon/pecan/honey butter + pumpkin waffles? A match made in heaven, friends. But this Pecan Praline Butter would be equally delightful on plain or flavored pancakes or waffles. Gingerbread or sweet potato pancakes would also be divine.
Not to be outdone by breakfast time, Pecan Praline Butter also has a place at the dinner table. I can assure you that your next baked sweet potato will be more than happy to take one for the team and soak up some of this sweet, melty goodness.
And as for those soft, fluffy dinner rolls that are destined to grace your holiday table this Thanksgiving and Christmas? Well, take them up a notch or ten with a (very liberal) smear of this sweet and flavorful compound butter. Back when I was a kid, I learned from my Oma in Germany that the layer of butter should be just as thick as the bread upon which it’s spread…so, as y’all can see, I’m working hard not to let her down. 😉 Either way, you’ll soon discover that this particular butter is so amazing that it would make for happy eating with a spoon, no dinner roll required.
So please…if you only try one new recipe this month, make it this one. That’s a hard thing for me to say, because I want you to try ALL of my recipes, but I really think that this is one you would come back to time and time again. It’s just so easy and so darn good. In fact, I’ve already decided that it’s going to become a family tradition to accompany our homemade dinner rolls each holiday. And I’m pretty sure my kids will boycott my famous pumpkin waffles from here on out unless I simultaneously whip up a bowl of Pecan Praline Butter to top them (no syrup required!).
But you know what? I’m okay with that. Because any time I’m requested to make a batch of Pecan Praline Butter, you can bet I’ll be spreading some buttered pecan “ice cream” on my morning toast. And as everyone knows, happy Mama equals happy family… 😉
A scrumptious twist on honey butter, this Pecan Praline Butter is laced with cinnamon and vanilla and studded with toasted pecans, making it the perfect spread for dinner rolls, pancakes, waffles, sweet potatoes, and more!
Ingredients
- 1/4 cup pecans
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/3 cup honey
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350°. Measure out pecans and then finely mince. Spread minced pecans in a thin layer on sheet pan and bake for 5 to 7 minutes or until light golden brown, watching carefully to prevent burning. Allow to cool completely.
- Blend softened butter, honey, vanilla, cinnamon, and salt until completely combined and smooth. Stir in toasted minced pecans. Serve at room temperature.
Notes
Alternatively, you may scoop the Pecan Praline Butter onto a sheet of parchment paper or wax paper, shape it into a log, roll paper tightly, and twist the ends. Refrigerate for at least an hour before cutting into 1/2-inch slices.
More pecan recipes…
Slow Cooker Sweet Potato Casserole
Pumpkin Baked Oatmeal with Maple & Pecans
wow….yep, this sounds pretty incredible! I love compound butters, I will be trying this for sure!
Thanks so much, Ashley! This recipe is probably the tastiest sweet compound butter I’ve ever made…very yummy. 🙂
I bet this would go great on acorn squash too!
Ooooo, great idea! 🙂
I made this recipe for last year’s thanksgiving to accompany my cornbread souffle and people LOVED it. I will definitely be making this again (for years to come). Thank you for the delicious recipe! 🙂
You’re so welcome, Kim! Your cornbread souffle sounds delicious…and what a yummy combo with this flavored butter!